Caribbean Chicken Kabobs
The seasoning for these cabobs is a Nigerian-style curry powder that is also used in many parts of the Caribbean. It is not very spicey (hot) although additional cayenne can be added. I like to accompany most kabobs with either a salsa or a sauce.
1 large or two small boneless, skinless chicken breasts
Canola oil for brushing
Salt to taste.
Prepare the curry powder and salsa (recipes follow). Cut the chicken into approximately 1 inch cubes and skewer. Prepare the grill for hot direct cooking. Brush the kabobs with oil and season with salt and curry powder. Grill the chicken for 2 1/2 minutes on each of their four sides (10 minutes total). Serve with the salsa.
This salsa would be made with vine ripened tomatoes and fresh pineapple in the Caribbean. Because of this being November in the U.S., it was made with canned vegetables that causes some diminishing in flavor, but is still tasty.
1 can (14,5 ounce) diced tomatoes, drained
4 slices canned pineapple, cubed
1/4 red onion, sliced
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime
Combine all and mix, allow to stand for 30 minutes, stir again before serving.
Nigerian Curry Powder
2 teaspoons powdered coriander
1 1/2 teaspoon powdered turmeric
1/2 teaspoon powdered ginger
1/2 teaspoon powdered cumin
1/4 teaspoon black pepper
1/4 teaspoon mustard powder
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon powdered cloves
1/8 teaspoon powdered nutmeg
Combine all ingredients and thoroughly mix.